Eastside Big Tom changes with times

ROLF BOONE

The Eastside Big Tom Drive Inn has recently become much more than a drive-up burger stand. It now has solar panels, an ATM, outdoor seating, and the owner’s grandmother lives next door, surrounded by a garden full of dahlias.

Owner Michael Fritsch, 47, started buying the business, including the house next door, four years ago from his parents, who bought it from the Eagan family in 1969.

The Eagan family started the burger stand in 1948, which makes it one of the oldest burger stands – if not the oldest – in the state, Fritsch said.

Ask Fritsch about some of the changes at the business and he says, “It was the right thing to do.”

The solar panels help to offset his hot-water costs, the ATM is there as a convenience – the business doesn’t accept credit or debit cards, but still takes cash and checks – the outdoor seating is for customers, including free Internet, and the 2,600-square-foot home is for grandma, 87.

Fritsch said “Grannie” doesn’t have an active role at the business, but she does keep her eyes on it from next door.

He has added vegan and vegetarian options to the menu, as well as gluten-free buns, and – slightly hidden by all the dahlias in Grannie’s garden – is an electric car charging station.

Steve Fudurich of Olympia stopped at the burger stand for the first time last week, compelled to try it because there was no line of cars. He also said his children have urged him to try the business for a long time.

He left with a Big Tom and a side of onion rings.

Katrina Dohring, 32, who has worked at the stand for nearly three years, said she has two primary jobs: running orders to customers and “bunning,” helping to put together the burgers.

During January’s storm the burger stand was so busy – Eastside Big Tom was one of the few places with power – that staff had no time to do any prep work to keep up with demand, slicing tomatoes, she said, for each order.

“It was crazy,” Dohring said.

Perhaps one reason Dohring has worked so long at the business is because employees are paid well above minimum wage for their work.

“It’s the right thing to do,” Fritsch said.

Eastside Big Tom Drive Inn

Owner: Michael Fritsch

Location: 2023 Fourth Ave. E., Olympia

Years in business: Michael Fritsch started buying the east side location from his parents four years ago; his parents bought it in 1969; the Eagan family started it in 1948.

Employees: 14

Hours: 8:30 a.m.-8 p.m. Monday through Saturday; 8:30 a.m.-6:30 p.m. Sundays.

Online: eastsidebigtom.com

Did you know? Michael’s father, Chuck, the former co-owner of the Eastside Big Tom, still cooks lunch Mondays and Fridays. He also owns a truck powered by solid vegetable oil, which means it runs on grease produced by the burger stand.

Best-selling menu item: Bacon burger.

Goop: The name of its secret sauce, which is made of mayonnaise, sweet pickled relish, mustard and one undisclosed ingredient.

rboone@theolympian.com 360-754-5403 theolympian.com/bizblog @rolf_boone